Sweet Potato & Black Bean Flatbread With Cilantro Cream Sauce
BY MICHELLE WILLIAMS, VOLUNTEER EXTRAORDINAIRE
1 sweet potato, peeled and diced
2 tablespoons extra virgin olive oil
1/2 teaspoon ancho chile powder
1/2 teaspoon garlic powder
1/2 cup black beans, cooked
2 flats flatbread, such as naan
2/3 cup grated monterey jack cheese
1/3 cup sour cream
2 tablespoons fresh cilantro, minced
1 teaspoon lime juice
1 teaspoon honey
Preheat the oven to 425℉. In a medium bowl drizzle the olive oil over the diced sweet potato, and then sprinkle with ancho chile powder and garlic powder. Toss a few times to ensure the potatoes are coated evenly. Arrange the potato pieces on a baking sheet lined with parchment paper, spreading them out so that none of the pieces touch. Roast in the preheated oven for 20 minutes. Remove and set aside.
If the black beans are canned, rinse them in a strainer under cold water. Put the flatbreads on a baking sheet. Arrange half the roasted sweet potatoes and black beans on each slice of flatbread. Top with shredded monterey jack cheese. Place the baking sheet in the oven, still at 425℉ for 7 minutes.
Combine the sour cream, cilantro, lime juice, and honey, and mix well. (A small food processor makes easy work of this step.)
When the flatbreads are out of the oven, drizzle the cilantro cream sauce over them. Cut into strip or quarters. Serve and enjoy!